Honestly, how many large ovens do you need? Most people find that they really don't use their large ovens very often, and the faster preheat times of smaller ovens are a big bonus. I can fully understand having one large oven. But for everything else, go for smaller. Also, if you have the option (i.e. money and space), pick more versatile ovens (e.g. combination steam and/or speed oven). You'll appreciate having more diverse tools. Of course, that brings you back to the question whether a 48" range is really the ideal configuration. For some people it very much might be. This is especially true, if you install a built-in griddle or grill (only, if you actually believe you would use these though!). If this is you, make sure you understand the rather complex venting requirements and the need for an expensive make-up-air system. With 48" of gas, you really can't ignore that. You might still be better off with a range top and wall ovens; or you might find that a more conventionally-sized range in combination with one or two wall ovens fits your needs better. It all comes down to why you think you actually need this much space dedicated to cooking surfaces. There is a need for 48" ranges. But for the majority of consumers, it is not the ideal tool, once they analyze their actual needs.

We owned a 48” Thermidor for 14 years and regretted it for 12 of those years. We put at least $2,000 into replacement parts over that time. And yes the oven fans were very loud and near the end they would stop working and then my oven would stop working. I spent over two years researching ranges and reading hundreds of reviews. Finally we decided on the 48” RNB. We considered the Platinum but I had the same concerns as M concerning the heat coming from the back of the oven only and the constant fan blowing. Convection isn’t always the best for baked goods, bread, cakes, cookies etc. After reading some reviews on the pros and cons, I decided to go with the RNB. I have no regrets. The ovens are so quiet that I had to check to see if I turned them on. I was so used to hearing a loud fan that at first I thought something was wrong. Took a little getting used to the quiet. I love these ovens! My Christmas cookies all came out perfect; nicely browned outside and moist on the inside. Cheesecake, brownies, bread, and pizza have all baked beautifully. Meats and casseroles bake evenly and on time. My old Thermador has not baked evenly in a very long time and often stopped in the middle of baking. The RNB small oven does a wonderful job. Both ovens heat up quickly. My old small oven was useless. It took nearly an hour to heat up and twice as long to bake. I baked two 9 x 13 dishes at once in my small RNB on Christmas day and they were both finished at the same time. I could never do that in my Thermador. The ovens clean up easily, if you just take a few minutes to wipe up after a spill. I did want the higher burners of the Platinum but the oven made the difference. Also I did not need to move the griddle around. I would have like a grill to but we grill outside whenever we want so that isn’t an issue. The rolled steel griddle is like a restaurant and so much nicer than I expected. You can turn it on and leave it while you prep with no concerns. I went to a restaurant store and purchased a cleaning pad like they use in restaurants. Cleanup is easy. Something else I love is the removable steel trays underneath the burners and griddle. I just stick them in the dishwasher every couple of weeks and the look like new! I would never go back to a Thermador. I hope this helps.

I agree with wekick. I'd be hesitant to buy any Wolf ovens until I knew for absolutely certain that they had figured out this problem. The ongoing reports of failing ovens are disheartening. On the other hand, there doesn't seem to be anything wrong with getting a Wolf rangetop and wallovens from a brand that isn't known for any blue chipping. Or you could look at various all gas options that overall seem to do better in this regard. If you do, then take a closer look at Bluestar. Their burner are unequalled.

Have a Bertazzoni 48 gas only range and there is a beauty in less electronics It took some getting use to greatly on the oven as you have to learn how to cook on a gas oven- know your oven to bake. But the cooktop has been a dream and no issues there. Now we have bought a small farm up north in a 100+ Saltbox House and am considering Fisher Paykel 5 burner dual fuel over all gas Bertazzoni. Would love to know which you went with.